Beef Kabobs with Parmesan Orzo
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Total Recipe Time: 30 minutes
Makes 4 servings
1 pound beef Top Sirloin Steak boneless, cut 1 inch thick
2 red or yellow bell peppers, cut into 1 inch pieces
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 tablespoon prepared Italian dressing
2 large cloves garlic, minced
1 cup uncooked orzo pasta, cooked
2 to 3 tablespoons chopped fresh basil or parsley
2 tablespoons shredded Parmesan cheese
2 teaspoons olive oil
|1.||Soak eight 8-inch bamboo skewers in water 10 minutes.|
|2.||Cut beef steak into 1-1/4-inch pieces. Toss beef and bell peppers with 1 tablespoon basil, dressing and garlic in large bowl. Alternately thread beef and peppers onto skewers.|
|3.||Toss orzo ingredients in medium bowl; keep warm.|
|4.||Place kabobs on grid over medium, ash-covered coals. Grill, covered, about 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Serve with orzo.
Nutrition information per serving: 370 calories; 10 g fat (3 g saturated fat; 4 g monounsaturated fat); 51 mg cholesterol; 148 mg sodium; 36 g carbohydrate; 2.3 g fiber; 33 g protein; 10.3 mg niacin; 0.7 mg vitamin B6; 1.5 mcg vitamin B12; 3.4 mg iron; 31.4 mcg selenium; 5.6 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.